Working Girl

Still busy, still knackered and still training for that bloody 10k.  As a result of all this, I’m also still eating a lot of pasta.  That’s no hardship for this girl though, I love the stuff and have a trillion tried, tested and adored recipes using it.  The following recipe for Pasta Puttanesca is one of my all time favourites which, really, is quite impressive out of a trillion recipes, don’t you think?

The name Pasta Puttanesca translates as “prostitute’s pasta” though there is some confusion as to why.  Some suggest it is simply because the sauce’s flavours are bold, others claim it was a favourite speedy supper of Italian ladies of the night and others still assert that the dish used to be placed in the windows of brothels to lure customers inside.  The latter idea sounds utterly ridiculous to me.  Anchovies and lust?  Really?

Anyway, forget the confusion over the name and just try this out sometime.  It’s fabulous.  🙂

Pasta Puttanesca

(serves 2)

1 tblspn olive oil

3 anchovy fillets

2 small garlic clove, chopped finely

Pinch of chilli flakes

1 red pepper, sliced

2 handfuls of cherry tomatoes, left whole but slit slightly with a sharp knife to let the juice out

1/2 tspn oregano (dried)

Handful of black olives

Heaped tablespoon of capers

200g spaghetti

Handful of parsley, chopped

  • Melt the anchovies gently in the olive oil in a frying pan.  Add the garlic and cook for another minute.
  • Add the pepper, tomatoes, olives, capers, chilli and oregano to the pan.  Cook over a medium heat for 15-20 minutes.
  • Meanwhile, cook the spaghetti.  Drain, reserving a little of the cooking water.
  • Toss the pasta with the sauce and the fresh parsley.  Taste for seasoning and serve.

14 thoughts on “Working Girl

  1. This looks amazing, honestly. I love olives and can almost imagine myself taking a bite and those olives releasing juices from heaven! 🙂

    I’m glad to chance upon your blog, really lovely photos and simple style of writing. Good on you!

    Amsie from Singapore.

  2. I love this sauce too, especially when you get a largeish piece of anchovy. Can’t eat it too often though, living with a vegetarian it doesn’t go down too well at bedtime! Great to hear you are training for Baxters – good luck.

  3. That looks fabulous, do you mind if i post this recipe on my blog so that my friends can try it?

    I’m off to get the ingredients now and I’m making this for dinner tomorrow.

    Ember x

  4. Pingback: Sainsbury’s ‘Feed Your Family For a Fiver’ campaign…Chicken & Lentil Hotpot « Ember999’s Public blog

  5. Virginia – Will have to try that sometime. 🙂

    Beth – Thank you. 🙂

    Orquideablanca – Hope you enjoy it!

    Amieswong – Welcome and thank you! The olives really are the best part.

    Shona – Thanks. It’s going pretty slowly but I think I’ll get there!

    Susan – Thank you very much. :))

    Ember999 – No problem!

    David – Yeah, I love the name too.

    Helen – All the recipes I come across for it use more anchovies too. I like just a hint though.

    Michele – Ah, me too!

  6. that name always fascinates me – makes me think we need a creative blog event where people just come up with stories for how such names are arrived at – am sure it would be amusing

  7. Pingback: It Must Be Cheese, Cheese, Cheese. « A Wee Bit of Cooking

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